Author Notes
My friend brought over this pasta recipe last night and we modified it a bit. I’ve added the candied tomatoes which give it an interesting depth of flavor and upped the anchovy quotient and spicy kick. If you choose to make it with brown rice pasta, try to find the Pastariso (Whole Foods) – it is one of the few brown rice pastas that doesn’t taste gummy, and it has a nice, earthy taste and texture. —coffeefoodwrite
Ingredients
- For the Pasta Puttanesca
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1 pound
linguine fini or brown rice pasta (I like Pastariso)
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6 large garlic cloves – crushed
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3 teaspoons smashed anchovies packed in oil – chopped then smashed to make rough paste
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3/4 teaspoon
hot red pepper flakes
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1-14 ounces
can whole tomatoes
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14 ounces
“candied” tomatoes (see recipe below)
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¾ cup pitted olives (we used a mix of green, Kalamata & Morrocan)
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3 tablespoons capers drained – or capers packed in salt (rinsed – or if you like salty – not rinsed...)
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1/4 teaspoon
raw sugar or agave
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½ cup white wine
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1/3 cup olive oil
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1 cup organic basil – chopped
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4 chicken breasts – chopped into 2” chunks
- For the Candied Tomatoes (Adapted from Suzane Somers cookbook):
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10-12 tomatoes (any kind but cherry)
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olive oil
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salt
Directions
- For the Pasta Puttanesca
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In large pot, put the can of whole tomatoes and their juice and smash tomatoes with your hand or a potato smasher until chunky and pulpy. Turn heat to medium and add garlic, anchovy paste, red pepper flakes, candied tomatoes, olives, sugar and white wine. Bring to boil then simmer for 35-45 minutes. Adding more wine if needs liquid.
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Meanwhile, heat olive oil over medium high heat, add chicken chunks and sear until browned but still quite juicy. Add to sauce.
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When sauce is almost done, cook pasta according to package directions. Drain.
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After sauce has cooked for 35-45 minutes add capers and basil and stir in. Let cook for 5-10 minutes more. Then serve over pasta.
- For the Candied Tomatoes (Adapted from Suzane Somers cookbook):
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Slice tomatoes in half lengthwise. Place on cookie sheet. Drizzle with olive oil and sprinkle with sea salt.
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Bake in 325 degree oven until outsides are dry and wrinkly and insides are still juicy (about two hours). This will cause tomatoes to sweeten up and become absolutely delicious. (These are especially good with just picked tomatoes from the garden – if you can spare them.) Can be stored in oil in the refrigerator for one to two months. Great for when tomato season is over and you’re craving that succulent sweet tomato of the summer...
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